This cocktail is a wintery take on a summer classic. While it’s easy to think about sipping Margaritas poolside, adding cranberry and rosemary flavors makes for a festive cool weather cocktail.
Start by preparing the rosemary syrup a few days in advance. It will keep in the refrigerator . and also freezes well. Just be sure to remove the rosemary sprigs from the syrup before storing. I was happy to use the last of my summer rosemary for this syrup and still had some leftover for garnish.
While traditional Margaritas have a salt rim, this rim is equal parts salt and sugar. I used Jacobsen Salt Co’s Pink Himalayan Salt as I thought it was fun to have some pink in the rim. Kosher salt is a fine substitute. To add additional rosemary flavor, rub rosemary leaves in the salt-sugar mixture and then push them aside. It’s also nice when you take a sip to have the rosemary garnish near your nose.
You don’t need anything beyond blanco (also called silver or white) tequila for this drink, but do make sure it’s 100% agave (‘good tequila’) and follow it with good quality orange liqueur such as Cointreau or Grand Marnier.
Since the cranberry juice is mixed with other liquids that are lighter in color it loses its red color. Don’t be surprised if your drink is more yellow than pink.
Both the cranberry and lime juices add tartness, the tequila smoothness, the orange liqueur sweetness, and the rosemary syrup a nice woodsy flavor to round out this drink. Don’t skip on the salt-sugar rim or garnishes as that adds a layer of festivity.
Want to make a pitcher for a party? Stir together 12 ounces tequila, 8 ounces cranberry juice, 4 ounces orange liqueur, 4 ounces lime juice, and 4 ounces rosemary simple syrup in a large pitcher. Chill in the refrigerator for 45 minutes. While the drink can be poured directly into a prepared glass, shaking each serving (4 ounces per serving) in a cocktail shaker with ice ensures a frothy finish. Don’t forget the salt-sugar rim and garnishes. Serves 8.
Tip: I keep a bag of cranberries in the freezer year round as you never know when you’re going to need them. For this drink, I popped them in frozen – no need to thaw.
| Cranberry-Rosemary Margarita | Print |
- ½ cup granulated sugar
- ½ cup water
- 4 medium rosemary sprigs
- 1 teaspoon Himalayan Pink Salt or Kosher salt
- 1 teaspoon granulated sugar
- Leaves from 1 small rosemary sprig
- 1 lime wedge
- 1-1/2 ounces blanco tequila
- 1 ounce cranberry juice
- ½ ounce orange liqueur (such as Cointreau or Grand Marnier)
- ½ ounce freshly squeezed lime juice
- ½ ounce rosemary simple syrup
- Garnish: small rosemary sprig and 5 to 6 fresh cranberries (frozen are fine)
- In a saucepan set over medium-high heat add sugar, water and rosemary. Stir until sugar completely dissolves and mixture comes to a simmer. Cook until the rosemary has wilted, about another 5 minutes.
- Remove the pan from heat. Let steep for about 20 minutes. Remove rosemary sprigs. Pour syrup into a clean jar and refrigerate. Syrup keeps in the refrigerator for 1 month or frozen for 3 months. Makes 6 ounces (3/4 cup).
- Combine salt and sugar on a small plate. Using your fingers, rub rosemary leaves into sugar mixture until fragrant and oils release, about 30 seconds. Remove rosemary leaves or push off to the side.
- Rub rim of rocks glass with lime wedge. Dip glass into sugar-salt mixture. Carefully fill the glass with ice and set aside. (See Notes.)
- Combine tequila, cranberry juice, orange liqueur, lime juice, and rosemary simple syrup in a cocktail shaker filled with ice. Shake until well chilled, about 20 seconds.
- Strain cocktail into prepared rocks glass.
- Garnish with rosemary sprig and fresh cranberries.
Source: Variation on recipe from Food & Wine
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